* * *
Skin the salmon and cut into four portions. You can cut finger shapes if you like or triangles or squares of the fish to make it more interesting on the plate.
Cook the quinoa; just rinse under cold water for a couple of minutes in a fine mesh sieve. Next place in a pan with double the amount of water by volume to quinoa. Bring to the boil with a little salt and simmer for 15 minutes, cover and leave it to stand for 5 minutes.
To make the sauce peel the prawns and the vegetables. I have not put any amounts for the vegetables but you only need 50g of each. Dice the vegetables and then heat in butter with the shells in a saucepan.
Add a squeeze of tomato purée and mix well. Pour in the brandy and flame to burn off the bitter alcohol. Mix in some water or if you have it fish stock. Season with salt and cayenne pepper.
Boil up for 12 minutes then remove and using a stick blender or food processor. Blend the sauce as fine as possible. Pass through a fine sieve and return to heat in a clean pan. Add the cream and boil up. Taste, reduce the sauce to a coating consistency but not thick. Season with salt and cayenne if necessary.
Pan fry the salmon for 3-4 minutes on each side.
Place a spoon of quinoa in the centre of the plates and the salmon onto it. Drizzle the sauce on and decorate with herbs maybe coriander as I have here for a lemony peppery taste.
* * *